Sour worted saison plus fruit

If you look in the recipes section, Vikeman has a slightly sour fruit saison that might interest you:
http://www.beeradvocate.com/community/threads/raspberry-grisette-ag.192357/

 

If you plan on souring the beer you can go with a number of fruit options including tropical fruit that are low in acidity that otherwise would be muddled and flabby in the beer. You would want to be careful about balancing the acidity from souring and the acidity from the fruit with particularly acidic fruit like raspberries.

 

Apricot gets my vote.

 

How do you like to add the fruit? I made a Berliner last fall that didn't get as sour as I wanted. I added a 3# can of apricot puree. The combination of the sugar for the lactic bacteria and the natural acidity of the fruit gave me something that reminded me of Smarties candies -- tart tasty with indistinguishable fruit character. Maybe more apricot, or maybe a different form...

 

I've had good luck with 6# of puree. Also used 4# of dried apricots once before. Both tasted like apricots, but I think I liked the dried apricots a little more.